Recipes

Burritos

• 3 doz. whole wheat or corn flour tortillas
• 4 30 oz. cans fat-free refried beans
• 3 large jicama
• 3 bunches bananas

Warm tortillas in oven, heat beans on stove. Peel and slice jicama. Slice bananas-leave skins on. Assemble burritos, cut in half.

Quesadillas

Same as above, substitute 5 cups grated cheese for beans. Melt in oven.

Easy Basic

• 2 lbs. cheese cubes
• 2 boxes Cheerios (do not substitute other cereals)
• 2 l6-oz. bags of frozen corn
• 2 watermelon

Put cereal and corn in separate 2 oz. cups.

Egg Lovers

• 6 doz. hard-boiled eggs
• 4 loaves whole wheat bread
• 2 five-pound bags oranges, sliced
• 10 cucumbers, peeled and sliced

Hard-boil eggs at home, immerse in cold water to avoid greenish yolks, peel. Warm bread in oven if desired and cut into quarters.

Yogurt

• 6 32-oz. cartons plain yogurt
• 4 16-oz. bags frozen blueberries
• 3-4 large bunches celery
• Air-popped popcorn (l-32 oz. upopped popcorn bag).

Serve yogurt in cups w/spoons, top with frozen berries. Pop popcorn with Oaks’ air popper.

Pita with Hummus

• 6 pkg. mini whole wheat pitas
• 4 large containers hummus
• 3 lbs. sugar snap peas
• 10 mangos

Spread hummus on the pitas.

Noodles

• 4 lbs. whole wheat pasta
• l container parmesan cheese
• 4-5 heads broccoli w/Italian dressing
• 10-15 apples.
• 1 jar peanut butter

Cook broccoli until tender but still bright green. Run under cold water. Marinate in dressing a couple hours before serving or overnight. Cook noodles, toss with parmesan and a little oil/butter. Slice apples, top with peanut butter.

Cottage Cheese and Rice Cakes

• 4 32-oz. low-fat cottage cheese
• 5-6 bags mini rice cakes-unsweetened
• 2 l6-oz. bags frozen peas
• 4 melons

Scoop cottage cheese into 2 oz. cups. Pour frozen peas into cuts. Slice melon.

Pizza

• 6 pkg. whole wheat English muffins-halved
• 2 large jar spaghetti sauce
• 6 cups grated mozzarella
• 6 bell peppers
• 4 lbs. seedless grapes

Assemble pizzas, bake in oven. Slice peppers. Cut grapes into manageable clusters.

Beans and Cornbread

• 4 15-oz. cans kidney beans, drained and rinsed.
• 2 13×9 in. pans of cornbread
• 5 baskets cherry tomatoes
• 10-15 pears

Bake cornbread at home. Cut into small squares. Put beans in small cups. Slice pears.

Cheesy Potatoes

• 10 lb. Bag baking potatoes
• 5 cups grated cheddar or jack cheese
• 70 easy-to-peel tangerines
• 6 bell peppers

Scrub potato skins and boil at home until tender. At Oaks, slice lengthwise, cover with cheese. Put in oven until cheese melts. Slice peppers.

Turkey sandwiches

• 4 loaves bread
• 3 pounds turkey
• 3 pounds green beans, marinated in Italian dressing, or steamed and served plain.
• 20 kiwi

Prepare ¼ sandwich per child.

Egg salad sandwiches

• 3 doz. eggs., boiled and mashed lightly with mayonnaise.
• 3 loaves bread.
• 3-4 bunches celery
• A flat of strawberries.

Prepare ¼ sandwich per child.

Pancakes

• 70 3-inch whole wheat or oatmeal pancakes
• Applesauce made without sugar
• Broccoli marinated in Italian dressing.
• 2 lbs. cheese cubes.

Make pancakes at home and re-heat in Oaks’ oven.